INGREDIENTS
Serves 8 to 10
• Graham Crust
• 2 cups Original Voskos Greek-style yogurt
• 1/2 vanilla bean, seed scraped and reserved
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup (1/2 stick) unsalted butter
• 4 large egg yolks
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup Plum-Vanilla Jam or best-quality store-bought plum jam
 

DIRECTIONS
1. Preheat oven to 350 degrees. Press crust mixture into bottom and up sides 0f a 9-inch pie plate. Freeze 15 minutes. Cover edge with foil. Bake until beginning to dry out, about 15 minutes. Transfer to a wire rack; let cool completely. (Leave oven on.)
2. Stir Voskos yogurt, vanilla seeds, and zest in a bowl. Stir in butter and yolks. Stir sugar, flour, and salt in a bowl; stir into Voskos yogurt mixture until smooth. Pour into crust.
3. Bake, wuth foil covering edge of crust, until just set in center, 45 to 55 minutes. Transfer to a wire rack; let cool 1 hour. Spread jam over center of pie. Refrigerate at least 3 hours (up to overnight).